Red And Whites Food
RED AND WHITES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield About 22 cookies
Number Of Ingredients 18
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Whisk the flour, malted milk powder, baking powder, baking soda and salt in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in two additions, alternating with the sour cream, until just combined.
- Drop mounds of dough (2 tablespoons each) about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the bottoms and edges of the cookies are set and just starting to brown, 16 to 18 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
- Meanwhile, make the icing: Sift the confectioners' sugar and malted milk powder into a large bowl. Add the corn syrup, vanilla and hot water and whisk until thick but spreadable. (If the mixture is too thick, add more hot water, 1 teaspoon at a time.) Remove half of the icing to a medium bowl. Using a rubber spatula, fold 1/2 teaspoon white food coloring into one bowl of icing, adding more food coloring if needed. Fold 1/2 teaspoon red food coloring and the cocoa powder into the remaining bowl of icing, adding more food coloring if needed.
- Flip the cookies flat-side up on the racks. Spread the white icing on half of each cookie using a small offset spatula, sprinkle with white coarse sugar and return to the racks. Refrigerate until set, 15 to 20 minutes. (For a neat line between the 2 colors, lay a piece of foil or wax paper halfway across each cookie before spreading the white icing, then remove after refrigerating.) Spread the red icing on the other half of the cookies and sprinkle with red coarse sugar. Let set at room temperature, at least 2 hours or overnight.
WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
- Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
- Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
- Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
- Plate the pasta and top with more Parmesan and basil. Serve immediately.
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- White bread. One of the primary foods eliminated on the No White Foods Diet is white bread, as well as closely related foods made from white flour, including crackers, pastries, and breakfast cereals.
- White pasta. White pasta is similar to white bread in that it’s made from refined flour that contains fewer total nutrients than the unrefined version.
- White rice. Like white bread and pasta, white rice falls within the category of refined grains. White rice starts out as a whole grain, but the bran and germ are removed during the milling process, which transforms it into the starchy, fluffy white rice you’re probably quite familiar with.
- White sugar. It’s unsurprising that the No White Foods Diet eliminates white sugar. Still, most versions of the diet also prohibit more colorful forms of sugar, including brown sugar, honey, turbinado sugar, maple syrup, and agave nectar.
- Salt. Most people are familiar with table salt as a white food, but it also comes in other colors, such as pink, blue, and black. While some salt is essential for health, many people following Western diets eat entirely too much of it, with the majority coming from ultra-processed foods (8).
- White potatoes. White potatoes are not inherently unhealthy. In fact, they’re a great source of several important nutrients, such as potassium, vitamin C, and fiber (10).
- Animal-based fats. Most versions of the No White Foods Diet consider animal-based fats to be white foods and recommend that they’re limited. White animal-based fats primarily refer to fats that come from meat and dairy products, most of which are saturated fats.
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- Health Benefits of White Foods. White foods contain lots of nutrients that we need in our diets. These include anthoxanthins which help lower cholesterol and blood pressure and sulfur which detoxifies our liver and help with protein structure and skin health.
- Beans. Beans come in a rainbow of colors but there are also northern beans, cannellini beans, and navy beans. Fava beans and lima beans also come in white.
- Chickpeas. Chickpeas get their own category because we all know they are the “magic beans.” They are one of the most versatile foods – they can be used in so many ways, and each time, they take on a completely different profile.
- Cauliflower. It shouldn’t come as a surprise to hear that cruciferous veggies such as cauliflower are not only healthy but considered superfoods. Cauliflower is an excellent source of vitamins C, A and B, calcium and folate.
- Parsnips. Parsnips may be one of the least well-known root vegetables but they are filled with nutrients. Parsnips are an excellent source of fiber, vitamins, and minerals.
- Turnips. Turnips are another underappreciated root veggie. They are almost all white and are rich in fiber, potassium, and vitamin C. Learn How to Cook With Delicious Root Veggies – 10 Different Ways and these 31 Awesome Recipes with Root Veggies.
- Mushrooms. Most of us probably grew up eating white button mushrooms but they often get upstaged by creminis, shiitake, chanterelles, morels, and other exotic fungi.
- Potatoes. One of the white foods many people try to avoid is potatoes, opting for sweet potatoes instead. The truth is that white potatoes are also healthy.
- Garlic and Onions. Onions and garlic do a lot more than keep vampires (and potential kissing partners) away. Known as “nature’s wonder drug,” garlic has been shown to prevent certain cancers, lower cholesterol and blood pressure, and help boost immunity.
- Tofu. Last but not least, let’s talk about tofu. Tofu is made from soybeans and it’s as white as can be. It’s packed with protein, calcium, and iron. Tofu has been a staple of Asian cuisine for ages.
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